ROSEMARY TANGERINE COOLER

Recipe by Dave Mueller

Photograph by Chris Gentile

SERVINGS: MAKES 8

 

INGREDIENTS

  • 2 tablespoons raw sugar plus more

  • 4 tangerines, halved crosswise

  • 16 rosemary sprigs, divided

  • 2 cups white rum

 

DIRECTIONS

  1. Heat a cast-iron skillet or griddle over high heat, or on a grill grate. Pour some raw sugar into a small plate. Dip cut sides of tangerines into sugar. Scatter 8 rosemary sprigs in skillet; add tangerines, cut side down. Cook until sugar caramelizes, about 2 minutes. Let cool.

  2. Quarter tangerines; discard rosemary. Place tangerines in a pitcher, add 2 Tbsp. raw sugar, and muddle to release juices. Add rum and 6 cups ice; stir until pitcher is frosty. Divide among glasses; garnish with remaining 8 rosemary sprigs.

Rum's Revenge Rosemary Tangerine Cooler

© 2016 by Secret Spirits Ltd. Rum's Revenge is a Registered Trademark 

  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon
  • Grey YouTube Icon